Green Chile Chicken Enchilada Casserole

Mild but flavorful green chiles blend with a creamy enchilada sauce in this tasty casserole that gets made at least once a month at my house. Sprinkled with strips of low-carb tortillas, this dish also captures the flavor of traditional enchiladas but without the high amount of carbs.

Ingredients

3 cups chicken broth

1½ pounds boneless chicken thighs

2 cups chopped fresh roasted green chiles, or canned

1 cup sour cream

2 cups shredded Monterey Jack cheese

½ cup diced onion

1 tablespoon minced garlic

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 tablespoon olive oil

1 bunch fresh cilantro, chopped

2 low-carb tortillas cut into ½-inch-wide strips

Directions Preparing:30 minCooking:45 min

Step 1Preheat the oven to 400°F.

Step 2To a large pot over high heat, add the chicken broth. Bring to a boil. Reduce the heat to a simmer. Add the chicken thighs. Cook for 12 minutes. Remove the thighs and set aside to cool. Once cooled, shred the chicken into bite-size pieces. Transfer to a large bowl.